Had planned to try a white sandwich loaf with 10% barley flour today, but my copy of Rheinhart's "Whole Grain Breads" arrived yesterday. Skimming through it and his section on mashes caught my eye. What could make better mash than barley? :-)
This is just a simple 1:2:3 bread with 30% of the flour being organic stoneground Australian Emmer flour.
Levain: Thursday afternoon first refresh. 20 g refrigerated starter + 20 g water + 20 g bread flour
Thursday evening before bed 50 g first build + 50 g water + 50 g flour. leave over night on bench, room temperature dropped to about 19°C.
Friday about 9 am refrigerated as I had to go out.
Friday midday remove levain from fridge
12:15 pm autolyse 113 g Emmer flour + 262 g bread flour + 250 g water
I'm not a fan of very tangy/acidic sourdough bread, that's why I normally don't proof my loaf for extended periods in the fridge. The only time an overnight loaf didn't taste very sour was when I used a stiff starter and there were cinnamon sugar and raisins in the loaf.
This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.
I simply added ingredients to make a small single layer orange cake for dessert today. The 6” pan is preferred because it provides enough cake for 2 human beings without guilt of over-stuffing our bellies or having to cope with leftover dessert. :D
Cake
I am once again trying The Approachable Loaf from the 2020 Community Bake
Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
This time I am replacing some of the Whole Wheat with Bread Flour and am adding the Honey back in. Total Amounts are still the same for a 1,000g loaf.
After reading Benito's recent bake, I realized it's been years since I made a simple white bread. Life finally gave me a little room to bake something reasonably quick, so I went with this KAB small Pain de Mie. (Benny, looks like you inspired several of us.... ?)
This is the first time I’ve eaten an Ichigo Daifuku so I can say it the best I’ve ever eaten ?. This is the second time making mochi and I don’t think I’ve shared the method I found on the net that makes this so easy to prepare. Normally, the traditional Japanese method is to prepare glutinous rice and then pound it for hours and hours. OK I do NOT have time for that so there is a shortcut. Does the shortcut make exactly the same chewy texture we so love about mochi, not quite, but it is good enough for most of us except diehard mochi perfectionists (not me).
April 9, 2021.
This was a SOT-SOT* bake, with nothing measured except stevia, Sucralose, guar gum, and baking powder. They came out really good, so I wish I had measured.
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My rules of thumb for muffins: 1. use about 1 tsp baking powder per cup of dry ingredients. 2. Hydrate to a thick batter, that spreads out some, but not completely flat on top.
